Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > lactose to feed lactic bacteria
Reply
 
LinkBack Thread Tools
Old 10-02-2012, 09:47 PM   #1
TimT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Victoria, BC
Posts: 136
Liked 8 Times on 7 Posts
Likes Given: 5

Default lactose to feed lactic bacteria

Has anyone tried using lactose to encourage lactobacillus sourness in a simple sour like Berliner weisse or Gose? One would figure giving the lacto a appropriate precursor that there is no competition for could be a winner.

__________________
TimT is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 04:40 PM   #2
rorygilmore
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Seattle, WA
Posts: 75
Liked 2 Times on 2 Posts
Likes Given: 3

Default

Unless I'm mistaken, lactose can not be fermented - even by souring bacteria. The conventional wisdom is to use maltodextrin, which can be fermented by the souring critters but not by regular beer yeast.

rorygilmore is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 05:48 PM   #3
mors
HBT_LIFETIMESUPPORTER.png
Feedback Score: 3 reviews
Recipes 
 
Join Date: Oct 2009
Location: Berkley, Michigan
Posts: 902
Liked 76 Times on 71 Posts
Likes Given: 99

Default

Well I know my milk kefir grains ferment lactose. I'm lactose intolerant and drink milk kefir all the time. So I'm assuming this might work.

__________________
mors is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2012, 04:27 AM   #4
gamb0056
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: St. Paul, MN
Posts: 38
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Quote:
Originally Posted by mors View Post
Well I know my milk kefir grains ferment lactose. I'm lactose intolerant and drink milk kefir all the time. So I'm assuming this might work.
+1. Lactobacillus spp. are the organisms responsible for fermenting yogurt, turning lactose into lactic acid
__________________
gamb0056 is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 03:02 AM   #5
zentropy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
zentropy's Avatar
Recipes 
 
Join Date: Jan 2010
Location: San Antonio, TX
Posts: 14
Default

I used a quarter oz. to goose a Berliner I made, my first. It had not soured much at all after four months, despite having a one liter starter made from apple juice and acid malt, plus a slant of WL lacto. D. The sourness took off after adding the lactose (just poured the powder in), but I think it oxidized somehow, because it darkened from a pale straw color to a pale amber. Next time I'll take more care to minimize O2 exposure.

__________________
zentropy is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2012, 12:42 PM   #6
weremichael
Feedback Score: 1 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 256
Liked 16 Times on 12 Posts
Likes Given: 22

Default

I emailed Wyeast about 2 years ago regarding this very subject after a berliner weiss I brewed with their berliner strain didn't sour up enough. One of the mycologists and I talked about it and he told me that they had never done an experiment with lactose and lactobacillus. I experimented with it by boiling lactose with water with a ratio of 100g to 1 L and pitching that directly into the berliner. I "fermented" it for about 2 months and unlike zentropy, I didn't have any luck with it souring (it remained slightly sweeter). But like zentropy, I have had very good success with an apple juice starter and holding it at 100 degrees F (got that from emailing Vinnie at Russian River).

So my advice, try increasing sourness with an apple juice starter.

__________________
weremichael is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lactic Starter Help snooky Lambic & Wild Brewing 1 07-21-2012 01:43 AM
100% Brett that I want lactic acid. vobr0002 Lambic & Wild Brewing 6 04-26-2012 01:17 PM
Lactic soda culture - Berliner weisse? killsurfcity Lambic & Wild Brewing 2 05-18-2011 03:20 PM
Blending with vingear and lactic acid scone Lambic & Wild Brewing 3 01-21-2010 12:21 AM
Is 50-52 too cold for aging with Brett/lactic cultures? brewmonger Lambic & Wild Brewing 5 02-11-2009 12:58 AM